Pumpkin Recipes Please.

If you have any sort of recipes that use pumpkin, or pumpkin seeds in any fashion, I would be greatly appreciative. Anything from desserts to side dishes would be great.


This may sound odd, but it is much tasty good.

Chocolate Chip Pumpkin Bread
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Mix first five ingredients in a large bowl. Sift or whisk together the next five (dry) ingredients. Fold in the chocolate chips and nuts. Bake in three greased and floured 5x9 loaf pans at 350 degrees for one hour.


Though I usually use butternut squash instead: smoother and sweeter.

Slice it, toss it in oil, grill it over charcoal. Toss with parmesan cheese and stick it in your mouth.

Dice it steam it puree it add some cream and curry and a dollop of maple syrup and a tiny bit of cornstarch to bind it and spoon into your mouth. Garnish with deepfried strings of sweet potato.

Dice it and put it in a pot with chicken, onions, potatoes, chicken stock, cilantro, cumin, and lime juice. Don’t eat it because you will just die and go to heaven.

Pumpkin Cheesecake
A great alternative to the traditional Thanksgiving pumpkin pie.

20 squares of cinnamon graham crackers (or regular), processed until crumbs
5 T. melted butter

Combine and press in bottom of 9 inch springform pan.

4 8-ounce packages low-fat cream cheese (Neufchatel)
1 1/4 cups sugar
1 8-ounce container reduced fat sour cream
4 eggs
4 egg whites
3 tablespoons flour
1 tsp. vanilla extract
1/4 tsp. salt
2 cups pumpkin puree
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger

Beat cream cheese and sugar until smooth. Stir in remaining filling ingredients until smooth and well-combined. Pour into crust. Bake at 325 one hour and 40 minutes or until set near edges and slightly soft in center. Turn oven off. Let cheesecake remain in oven for one hour. Cool to room tempertature. Refrigerate until ready to serve.

Thanks for the reminder, moejuck, I haven’t made this in a while:

Caribbean Pumpkin Soup

Makes five cups (4 servings)

2/3 cup chopped onion
2/3 cup chopped red bell pepper
2 tsp. minced garlic
1 tsp. ground cumin
2-1/2 cups chicken broth
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, rinsed
1 can (14-1/2 oz) diced tomatoes, drained
salt, pepper

Saute onion and bell pepper, about 5 mins., till tender. Stir in garlic and cumin and cook another minute. Stir in everything else. Bring to a boil, reduce heat, cover, and simmer five minutes.

A dollop of sour cream on top is nice.

Very tasty, and very fast.